Stove top to oven steak grilling...
always1stepbehind
4 years ago
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Comments (23)
ravencajun Zone 8b TX
4 years agoalways1stepbehind
4 years agoRelated Discussions
Bluestar grill and oven take too long to heat
Comments (17)Yes, tyguy I was being a bit facetious with the "freak good one" comment. I'm so very pleased with my range! I understand it's usually someone having a problem or issue that posts to gain information, or just air their frustrations. Back to the OPs question... I don't have the grill, but I did cook breakfast on the griddle this morning and experimented with a surface temp thermometer: I set thermostat dial at 325, which is where I usually griddle at. Cycled off in 10 minutes, and the surface temp reading was between 289 and 331 depending on where I shot the laser. Just from experience in the last six months of use, I've known the rear part to be warmer than the front. I don't mind this, it's actually helpful to me as I can place different foods in different locations. (eggs near the front, etc.) I do realize a grill needs to be much hotter than a griddle, but my outdoor gas grill takes a good 15- 20 min to really pre heat, and my Charcoal Weber needs at least a half hour or more for coals to be ready. (I just use this time to enjoy a beer:) A pan seared rib eye on a cast iron skillet comes out darn good on the 22K burner! Or you might try your steak under the broiler, being infra red it heats up very quickly! As far as the oven goes, yes it does take a while to warm up, I'll check the pre-heat time on my next baking or roasting session......See MorePutting a griddle over the top of a grill
Comments (1)I sent some pictures in an email this morning showing pancakes on the griddle over a grill. From your list I would say you can cook all of the above on the griddle over a grill. You will also find that you get better heat distribution from a grill to a griddle than you would by putting a griddle over burners. As I always say "You can make a griddle from a Grill, but you can not make a grill out of a griddle"...See Morebest range / range top for stove top cooking
Comments (23)Nothing beats actually checking out cooktops. Go to a good quality appliance store and check out the cooktops. I cook indian food as well. I was all set on a gas range like Bluestar or Capital Culinarian and then when I actually checked out the cooktops, they looked to be a pain to clean. I also checked out induction cooktops based on advice from the appliance forum and that was a big revelation to me. Unlike the electric flattop cooktops, this was a cooktop which could boil water super fast but without getting the rims of the pot hot. The cooking surface never gets too hot. The cleanup is super easy. If you are frying or cooking foods that can splatter and splash, just put down some papertowels and put your pot on top. unlike gas, 90% of the energy goes to actually heating the food not heating the room. I was also able to do drawers for utensils and pots and pans under the cooktop as the clearance requirements was minimal. I will admit that I am also installing a single gas wok cooktop. I will use this for roundbottomed indian woks and for puffing phulkas and charring eggplants and papads. Anyways the main point I want to make is to personally go and actually check out the cooktops and even do a trial cooking on them. Appliance stores and distributors were able to set up appointments for me to actually cook. My bias in kitchen budget is to get topnotch appliances (shop around for best bargains and consider floor models etc.). I personally would rather have a great dishwasher and fridge than fancy european cabinetry :)...See MoreGrilling without grill or grill pan (or broiler)
Comments (12)Here's the recipe, it's a Weight Watcher's one: Mococcan Chicken Thighs 4 4 oz. skinned, boned chicken thighs (mine have bones, I'll take off most of the skin) 1 1/2 tsp. ground cumin 2 tsp. lemon rind 1/2 tsp. ginger 1/2 tsp. salt 1/4 tsp. ground cinnamon 2 garlic cloves, minced 2 tsp. olive oil Trim fat from chicken thighs, set aside. Combine spices in a large bowl. Brush oil evenly over chicken. Add chicken to bowl, and toss well to coat chicken with spice mixture. Let stand 10 min. Prepare the grill. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until chicken is done. Serve with pita bread, if desired. Note: to prepare indoors, place a grill pan over medium-high heat: coat with cooking spray. Add chicken and cook 7 minutes on each side or until done. There's a park up the road from me where I could go and try this out grilling, or I could buy a little hibachi or a grill pan. But I don't grill, I'm going to have to sell my house pretty soon and I don't want to get more stuff to move with, and money is at a premium, so I don't really want to use a bunch of charcoal for just 4 pieces of chicken. My broiler gave out on my oven, but I think it is the pulsing that screws things up because it seems to still heat up OK, so I'm thinking I could use my broiler pan and just turn the oven up high and cook the meat close to the heating element for a similar effect to broiling. Or I guess I could sear the meat first in a frying pan and then bake. I didn't realize that just heating a pan on high on top of the stove would wreck it but now that you mention it, I guess it would....See Morenicole___
4 years agolast modified: 4 years agoElmer J Fudd
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4 years agolast modified: 4 years agogardengal48 (PNW Z8/9)
4 years agoalways1stepbehind
4 years agolast modified: 4 years agoalways1stepbehind
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ravencajun Zone 8b TX